Avgolemono (Greek Lemon Soup)

Lemon Soup
Mark Boughton
  • Yield: 8 cups
  • Prep: 5 mins
  • Cook: 20 mins


6cups reduced-sodium chicken broth
1/2cup uncooked white rice
3large egg yolks
3tablespoons lemon juice
1teaspoon parsley and pepper to garnish


  1. Bring chicken broth to a simmer and add rice.
  2. Cover and simmer just until rice is done, about 15 minutes.
  3. Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.

Recipe by Jo Marshall.



Nutritional Info *per serving

  • Calories 80
  • Fat 2g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 70mg
  • Sodium 55mg
  • Potassium 30mg
  • Carbohydrate 12g
  • Fiber 0g
  • Sugars 0g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 6%